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Spinach & Feta Stuffed Flank Steak Recipe

If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate.—Steven Schend, Grand Rapids, Michigan

TOTAL TIME: Prep: 30 min. Cook: 6 hoursYIELD:6 servings

Ingredients

1 beef flank steak (1-1/2 pounds)

2 cups (8 ounces) crumbled feta cheese

3 cups fresh baby spinach

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

1/2 cup finely chopped onion

5 tablespoons all-purpose flour, divided

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons canola oil

1 cup beef broth

1 tablespoon Worcestershire sauce

2 teaspoons tomato paste

1/3 cup dry red wineor additional beef broth

Hot cooked egg noodles, optional

Directions

1.Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic.

2. Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper.

3. In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender.

4. Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.
Yield: 6 servings.